Kollektive Eats: Vegetable Curry Soup

I had a craving for something with curry today, but  also didn’t feel like going out in the freezing rain to buy any new ingredients.   Luckily, I had some left-over Lentils from my Tomato & White Bean Soup, some Cherry Tomatoes that were about to go bad & a bag of Long-Grained Brown Rice.   After looking up a couple of recipes for inspiration –  Curried Lentils & Coconut Curry Lentil Soup – I decided to make Vegetable Curry Soup with Rice. 

The ingredients I was working with for my Vegetable Curry Soup.

thekollektive_recipe_vegetablecurrysoup_01

The veggies

thekollektive_recipe_vegetablecurrysoup_02

The spices

I only had 1/2 a can of Lentils so I added mushrooms & potatoes.  I love mushrooms in an “if a man came to my door with a box of mushrooms instead of flowers I would jump his bones “ kind of way, so you can make this without them. But, why would you??

DIRECTIONS:

Step 1: I heated up some coconut oil on medium in a 12″ Straight-Sided Saute Pan & started by frying the mushrooms for about 5 minutes.

Step 2: Once the mushrooms were tender I added the onions & garlic.

Step 3: I threw in the spices.  Salt, Pepper, Curry Powder, Turmeric & Garam Masala, & fried the vegetables in the seasoning for about 3 minutes.

Step 4: I added the cut cherry tomatoes & a tbsp of tomato paste.   Frying the mixture for about another 5 minutes.

Step 5: I added in the beef stock by using 1 Beef Stock Bouillon Cube & 4 cups of water.

Step 6: I added the cut potatoes & another tbsp of Curry Powder.

thekollektive_recipe_vegetablecurrysoup_03

Step 7:  I allowed the soup to come to a boil.  Then lowered the heat & let it simmer for 25 minutes.

Step 8: While the soup simmered,  I added in a tbsp of margarine, flour  & some almond milk to add a bit of creaminess to the soup.

Step 9: I added my left-over canned lentils 15 minutes into the simmering.  Canned ones don’t need as long to cook as dried ones.

Step 10:  Around the 20 minute of simmer mark, I added in the cut Spinach & let the soup finish simmering.

thekollektive_recipe_vegetablecurrysoup_04

Step 11:  I had some long grained brown rice at home so added that to the soup.

thekollektive_recipe_vegetablecurrysoup_05

Tada! Vegetable Curry Soup with rice!

My first Vegetable Curry Soup turned out pretty well.  Next time I would use more lentils, less tomato paste & coconut cream.

Fun fact did you know January is soup month?

Ingredients I Used:

  • Mushrooms
  • Onion
  • Garlic
  • Cherry Tomatoes
  • Potatoes
  • Spinach
  • Canned Lentils
  • Tomato Paste
  • Beef Stock Bouillon Cube
  • Seasoning
    • Himalayan Pink Salt
    • Ground Pepper
    • Curry Powder
    • Turmeric Powder
    • Garam Masala
  • Butter
  • Flour
  • Almond Milk
  • Long Grain Brown Rice

Estimated Cooking Time: 45 minutes with Long Grain Brown Rice.   Soup itself takes 30 minutes.

One thought on “Kollektive Eats: Vegetable Curry Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s